Spicy Maple Walnuts
by Barbara Witt
These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.
Yields 4 cups.
To learn more, read the article:
Savory Roasted Nuts
4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste
1 lb. (4 cups) shelled walnuts
In a conventional oven
Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.
In a microwave
Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.
For either method
Store in airtight containers or plastic freezer bags.
nutrition information (per serving):
Size
:
per 1/4 cup;
Calories
(kcal):
230;
Fat
(g):
21;
Fat Calories
(kcal):
190;
Saturated Fat
(g):
4;
Protein
(g):
4;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
13;
Sodium
(mg):
150;
Cholesterol
(mg):
10;
Fiber
(g):
2;
From Fine Cooking 48
, pp. 62-63
December 3, 2001